Blackberry & Licorice Protein Muffins
I absolutely love cakes!!
The only way I can successfully keep up my clean eating lifestyle is by making healthy & delicious alternatives.
I really enjoy baking muffins because they make great, easy on-the-go snacks, as well as yummy desserts. I never skip breakfast and that’s largely thanks to the fact that I always have a healthy, homemade snack in the fridge on those busy mornings. I highly recommend an easy-to-make, healthy and inexpensive snack like my Peanut Butter, Coconut & Cranberry Protein Bars or any of my muffins, especially if you’re trying to be better at eating breakfast, or trying to replace sugar-filled baked goods to go with your morning latte.
Licorice root is known for its antiviral, anti-bacterial, anti-inflammatory, anti-depressant and antioxidants properties. It’s been used for medicinal, as well as confectionery purposes for centuries by the Chinese, Greek and Egyptians. It is a natural sweetener and should therefore be enjoyed in moderation.
In Denmark, where I live, licorice, both salty and sweet, is the national candy of choice. I have acquired quite a taste for this candy and especially during these chilly months I crave it most. So I was excited when I realized I could enjoy licorice without the candy element by buying organic licorice root powder. It’s delicious! And a little bit goes a long way.
Ingredients (makes approx. 16 muffins)
1 1/3 cup oat flour (I use spelt)
1/4 cup flax seed meal
3 scoops vanilla protein powder
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2 tsp. Stevia
1 tbs licorice root powder
2 egg whites
1 1/4 cup unsweetened apple sauce
1 tsp vanilla extract
1/4 cup skimmed milk (I use lactose-free)
1 1/2 cup blackberries (fresh or frozen)
Preheat oven to 170 C
Make your oat flour and flax seed meal by grinding oats and seeds in the blender.
In a medium sized bowl mix all the dry ingredients together (oat flour, flax seed meal, protein powder, baking powder, baking soda, stevia and salt)
In the smaller bowl mix all the wet ingredients together (egg whites, apple sauce, vanilla and milk)
Fold the wet ingredients into the bowl with dry ingredients till batter is well mixed and smooth.
Pour into a greased (with cooking spray) muffin tray, filling them only halfway or 3/4 at the most as they will rise.
Take 2 blackberries at a time – gently but firmly press them into the center of each muffin.
Bake for 18-20 min. Keeping a sharp eye to not overcook. Test with toothpick if it doubt, if it comes out clean, they are done.
Let them cool
Sprinkle some licorice root powder on top before serving and enjoy! :)
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